I've made a LOT of birthday style eats and treats before. What can I say? My kiddo and I love rainbows and sprinkles. And there's no time like the month of June to bust our the rainbow sprinkles and cake flavored amazingness. It’s pride month AND we I have a lot of family birthdays this month too! This is an older recipe, so I decide to go back and revisit it.

Originally I found the idea for these cookies and they looked amazing, but as most of you know I can't help but tinker around and put my 'skinny' spin on everything.

I used half as much sugar in these cookies by swapping out some of the sugar and brown sugar for a natural sweetener and a brown sugar blend. These cookies turned out amazing! After all, who could say no to perfectly colorful and loaded chocolate chip cookies? Not mine! That's for sure.

The best part is? No one will ever guess that these cookies are better-for-you in any way, shape, or form. That's because they just taste that awesome. That's it. The end. Mic drop.

Skinny Birthday Cake 'Cake Batter' Cookies

Yield: 45

Author: The Skinny Fork (Amanda Plott)

Prep time: 10 MinCook time: 10 MinInactive time: 35 MinTotal time: 55 Min

Tasty cake batter flavored cookies with chocolate chips, white chocolate, and of course rainbow sprinkles!

Ingredients

1 1/4 C. All-Purpose Flour
1 1/4 C. Dry White, Vanilla, or Funfetti Cake Mix
1/2 Tsp. Baking Soda
1/2 Tsp. Salt
3/4 C. Unsalted Light Butter, Softened
1/4 C. Sugar
1/4 C. Natural Sweetener
1/4 C. Packed Brown Sugar & Natural Sweetener Blend
1 Egg, Room Temperature
1 1/2 Tsp. Vanilla or Cake Batter Extract
1/2 C. Semi-Sweet Chocolate Chips
1/2 C. White Chocolate Chips
1/2 C. 'Jimmies' Style Sprinkles

Instructions

In a large bowl, sift together 1 1/4 C. flour, 1 1/4 C. cake mix, 1/2 Tsp. baking soda and 1/2 Tsp. salt; set aside.
In another large bowl or the base of a stand mixer, beat together and cream the 3/4 C. butter 1/4 C. sugar, 1/4 C. Natural Sweetener, and 1/4 C. brown sugar blend together on medium speed until smooth.
Add the egg and 1 1/2 Tsp. vanilla and mix on high until combined. Scrape down the sides and bottom of the bowl as needed.
Carefully add the flour mixture to the wet ingredients and mix on medium-low until just combined.
Add the chocolate chips and sprinkles and mix on low or by hand until evenly distributed among the dough.
Transfer the dough to wrap it up with plastic wrap and refrigerate dough for at least 2 hours, or up to 3-4 days.
* NOTE * This step is a MUST. The dough REQUIRES chilling in order to avoid the cookies from spreading too much. If you chill longer than 2 hours, make sure you roll the cookie dough into balls after the 2 hour mark.
Once dough has been chilled, preheat the oven to 350 degrees F. and line two cookie sheets with parchment paper or silicone baking mats.
Scoop rounded balls of chilled dough onto an ungreased baking sheet and shape the cookie dough balls to be taller than they are wide.
(I used a 1" cookie scoop to do this and my dough was about 1" wide and 2" tall. Make sure to keep dough chilled when working in batches.)
Place the baking sheets into the oven and bake the cookies for 10-12 minutes until edges are slightly browned.
The centers will still appear soft and gooey, but they will set up as they cool.
Allow the cookies to cool on the baking sheet for about 5 minutes then transfer to a wire rack to cool completely.
Enjoy right away or store in an airtight container once cooled completely!

Notes

Originally posted: April 6, 2017

Nutrition Facts

Calories

88.36

Fat (grams)

4.11

Sat. Fat (grams)

2.42

Carbs (grams)

11.76

Fiber (grams)

0.39

Net carbs

11.35

Sugar (grams)

7.43

Protein (grams)

0.96

Sodium (milligrams)

67.47

Cholesterol (grams)

8.59

Nutritional Claims: Low Sodium • Low Potassium • Kidney Friendly • Pescatarian • Peanut Free • Tree Nut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free